Sous Vide Red Beans and Rice

Sous Vide Water Bath/Immersion Circulator; Vacuum Sealer Bag/Sous Vide Bag; Bowl; Spoon/Spatula

10 minutes

2 hours

Cajun

Sous Vide, Red Beans, Rice, Easy

Main Course

Sous Vide

Vegetarian

1

1 cup long grain white rice

1 can red kidney beans, drained and rinsed

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon cumin powder

½ teaspoon dried oregano leaves

½ teaspoon chili powder

¼ teaspoon cayenne pepper (optional)

2 tablespoons olive oil

Salt and pepper to taste

Preheat your sous vide water bath to 176°F (80°C).

In a bowl, combine the rice, red kidney beans, garlic, smoked paprika, cumin powder, oregano leaves, chili powder and cayenne pepper (if using). Mix until everything is evenly combined.

Place the mixture in a sous vide bag or vacuum sealer bag and add the olive oil. Seal the bag using either method.

Place the sealed bag in the preheated water bath for 2 hours.

After 2 hours, remove the bag from the water bath and season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Calories – 300; Fat – 5g; Carbohydrates – 50g; Protein – 10g

This easy sous vide recipe for red beans and rice is a delicious way to enjoy classic Cajun flavors without spending too much time in the kitchen! The ingredients are cooked together in a sealed bag for two hours before being seasoned with salt and pepper for a flavorful meal that’s ready in no time!

2

Cajun and Creole cuisines, which originated in Louisiana, are known for their spicy flavors.